Plenty of everything fudgies
30 bars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unsifted all-purpose flour |
| ¼ | cup | Unsifted cake flour |
| 2 | tablespoons | Cornstarch |
| ¼ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Semisweet chocolate chips |
| ½ | pounds | Unsalted butter; melted and cooled (2 sticks) |
| 5 | ounces | Unsweetened chocolate; melted and cooled |
| 2 | cups | Granulated sugar |
| 4 | Extra-large eggs | |
| 1½ | teaspoon | Vanilla extract |
| ¾ | cup | Chopped walnuts |
| ¾ | cup | Chopped pecans |
| ½ | cup | Chopped Brazil nuts |
| ½ | cup | Raisins |
| ½ | cup | Sweetened shredded coconut |
Directions
Preheat the oven to 325 degrees. Butter and flour a 13x9x2-inch baking pan.
Sift together the all-purpose flour, cake flour, cornstarch, baking powder and salt. Toss the chocolate chips with 1 teaspoon of the sifted mixture.
Whisk the butter and chocolate in a large mixing bowl. Blend in the sugar. Beat in the eggs and vanilla extract. Add the flour mixture and mix until the particles of flour are absorbed. Stir in the chocolate chips, walnuts, pecans, Brazil nuts, raisins and coconut.
Pour and scrape the batter into the prepared pan. BAke for 35 to 38 minutes or until just set.
Place the pan on a cooling rack. Cool completely. Cut into thirty 2¼ by 1 ¾-inch rectangles. Remove the bars from the pan using a metal spatula.
Store in an airtight container. from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 03-25-95